See also: *Carbone's: Jimmy's for the 1 Percent
Say it again. Roll the "Rs" this time. Giada-style. Ooh yeah, that's the stuff.
Burrata is kind of like mozzarella, in the same way Moët & Chandon is kind of like André. Burrata is like mozzarella except that instead of being made by an angel like our own Paula Lambert, one can only assume that actual angels make this stuff. OK, Paula makes burrata too, but I'm trying to make a point here.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
When you taste the burrata at Carbone's, where it's accompanied by chewy garlic bread and served simply with a drizzle of olive oil and a toss of sea salt, you just might want to bone it. Carbone it. In the face. Seriously -- your brain starts hearing Barry White and everything goes all slow motion-like and if you start to get a bit hot and/or bothered, it's totally normal.
Say you're the type of person who likes her eggs cooked over medium (I am). You'll truly appreciate the delicate, custard-like texture of this heavenly cheese. If you're more of a scramble or omelet person, that's OK, but eat this cheese anyway.
It just might elicit an out-of-body experience. And if you're like me, an "I'll have what she's having" out of the table next to you.